7 Shifts

SEPTEMBER 20, 2022

How to Become a Bartender : Learn how to become a bartender including the experience and skills you actually need in order to get the job you're after. BOH Resources. Restaurant Lingo: FOH, BOH & General Terms : The restaurant industry is loaded with slang. Instagram Tips for Chefs & Cooks ???? Stuff you should know.

FOH 195

FOH BOH Social Media Fine Dining 195

7 Shifts

AUGUST 7, 2020

Restaurant staff members who are engaged in their work are better able to create memorable experiences for guests — even if they don’t interact with them directly. Team members who aren’t engaged create subpar experiences for guests and are more likely to quit. Why it’s important to ask: Hospitality is about putting customers first.

2020 312

2020 Kitchen Safety FOH BOH 312

7 Shifts

NOVEMBER 12, 2020

Customer service training. Customize this overview to fit your restaurant’s onboarding timeline. Customer service training Customer service is the cornerstone of hospitality. It’s important to train all newcomers on your service standards to make sure they’re giving guests a uniform experience.

FOH 307

FOH BOH Food Safety Customer Service 307

Modern Restaurant Management

OCTOBER 20, 2023

To attract customers while accommodating tightened budgets, restaurants should consider employing marketing strategies that leverage data-driven insights to tailor messaging according to consumer needs. However, to best promote potential discounts, they’ll need high-quality insights into what customers want.

Marketing 197

Marketing Loyalty Program Email Marketing Coupons 197

7 Shifts

JANUARY 10, 2024

Can customers still leave tips? Can customers still leave tips? Can customers still leave tips? Can customers still leave tips? Reach out to restaurants in your area who successfully use service charges to hear about their experience. But wait — there’s more. How did staff initially react? Servers love it.

FOH 221

FOH Front of House Customer Service Back of House 221

7 Shifts

JULY 14, 2020

We’ve learned a thing or two from our experience working with restaurants during and before the pandemic, so we compiled a list of critical information any restaurant will need to successfully reopen and stay operational during the pandemic. We rebuilt the entire repair and maintenance experience by stepping into your shoes.

Management 370

Management Management Kitchen Safety Equipment 370

Modern Restaurant Management

MAY 6, 2021

The good news for restaurants is now that many state restrictions are lifted and dining hours are expanding, newly vaccinated patrons are venturing out, and the restaurants who survived are getting slammed with customers. Be Flexible when Evaluating Candidate Experience.

Hiring 197

Hiring FOH BOH Coaching 197

7 Shifts

JANUARY 10, 2024

Can customers still leave tips? Can customers still leave tips? Can customers still leave tips? Can customers still leave tips? Reach out to restaurants in your area who successfully use service charges to hear about their experience. But wait — there’s more. How did staff initially react? Servers love it.

FOH 195

FOH Front of House Customer Service Back of House 195

Modern Restaurant Management

MARCH 28, 2022

Additionally, they are rejiggering the flow and layout of the BOH to serve more drive thru orders, as well as reducing some dining area to add dedicated space where customers or delivery drivers can pick up orders. This has caused a dearth of institutional knowledge and experience.

2022 212

2022 FOH BOH Recruiting 212

Modern Restaurant Management

MARCH 10, 2021

In the past, kitchens worked by a paper ticket system, which was handwritten by the waitstaff and passed to the back-of-house (BOH) staff. A KDS is a digital screen that relays information to your BOH, minimizing pain points by digitizing tickets. Order Views – This is how your BOH staff actually sees the information.

Management 189

Management Management BOH Front of House 189

7 Shifts

JANUARY 7, 2020

An engaged staff is crucial for smooth operations, satisfied customers, a strong workplace culture, and high profits. They believe in what they do and therefore bring in higher profits by treating customers better and upselling. Fortunately, we have extensive experience with restaurant employee engagement.

Employee Relations 349

Employee Relations FOH BOH Certification 349

Modern Restaurant Management

JUNE 7, 2023

In the food services industry, safety is paramount to protect customers, brand reputation, and, ultimately, profits. It saves time by decreasing the manpower needed for back-of-house (BOH) operations, enabling staff to focus on higher-value tasks such as serving customers and enhancing overall operational efficiency.

Food Safety 167

Food Safety Kitchen Safety Food Customer Service 167

The Restaurant Times

MARCH 13, 2023

The back-of-house (BOH) at a restaurant is the behind-the-scenes area of the restaurant — it works like an engine and keeps the restaurant going. While it is not visible to the customers, the restaurant’s services get hampered without back-of-house. It can also help reduce labor costs and increase the speed of food preparation.

Back of House 52

Back of House BOH Front of House FOH 52

Modern Restaurant Management

APRIL 27, 2022

If you aren’t prepared for the huge rush, customers may grow impatient, leave bad reviews, and be reluctant to return in the future. However, if you provide a seamless experience for families on Mother’s day, you can help to craft a memory that they won’t soon forget. Create a Memorable Experience.

Management 212

Management Management Customer Experience Reservations 212

Modern Restaurant Management

JUNE 29, 2020

Most of the same applies to the health of BOH as well. If you make them feel welcomed, they will continue to come back again and again and will remember your personal touch on their experience. Assure them you have done absolutely everything to ensure a safe environment and that their health is your priority. Even though they have ?less

FOH 215

FOH Kitchen Safety BOH Food Safety 215

Modern Restaurant Management

APRIL 28, 2022

These spaces are only used to prepare food for off-premises consumption; there is no dining room, curbside pickup or drive thru, which means operators can get by on skeleton back-of-house (BOH) crews. Virtual brands are also a fun way for established brands to connect with new audience segments and experiment with branding.

Dietary Restrictions 196

Dietary Restrictions Influencer Back of House BOH 196

Food Business

DECEMBER 17, 2019

When I ran my restaurant one of the many things that made ownership difficult was getting staff on the same page, so the guests’ experience is actually what you intended. HOSPITALITY FOCUSED WORKSHOPS Whether you create a workshop, or bring in someone, the goal is the same: to improve the guest experience.

Workshop 130

Workshop FOH Front of House BOH 130

Lavu

FEBRUARY 10, 2020

Poor employee relations go unnoticed and slip-ups in communications can be handled without disturbing the customer experience. While the chef benefits from the independence, this kind of rock-stardom has proven to have a bad affect on FOH performances and the overall guest experience. . Productivity increases.

FOH 80

FOH BOH Employee Relations Communication 80

7 Shifts

NOVEMBER 29, 2022

Instead of worrying about making enough tips to make a living, staff could focus on improving the guest experience. To Ji Hye, who came from another industry, it didn't make sense that staff should rely on customers to pay their bills. Take care of your BOH. In 2020, they switched full-time staff to salary instead of hourly pay.

BOH 195

BOH Restaurant Law Back of House Front of House 195

7 Shifts

AUGUST 15, 2022

To help you prep, whether it's a FOH or BOH position, we've outlined 17 restaurant interview questions you might be asked to answer, as well as some guidelines on how to answer them. Walk the interviewer through your experience working in restaurants, the roles you've held and your responsibilities. How to Answer. How to Answer.

Customer Experience 397

Customer Experience Website Management Hiring Back of House 397

Restaurant365

JUNE 9, 2021

You can use data to improve restaurant operations, both in your front of house (FOH) and back of house (BOH). Optimizing your BOH and FOH metrics boosts the efficiency of your labor and food spending. Tracking BOH and FOH data can help you root out issues and discover potential solutions. Focus on the customer experience.

FOH 78

FOH BOH Front of House Back of House 78

Lavu

JUNE 4, 2019

As a restaurateur, you want to provide your customers with the best dining experience you can. A kitchen display screen shows the pending orders that are being prepared and streamlines communication between the front-of-the-house (FOH) and back-of-the-house (BOH) sections of a restaurant. This helps reduce human error.

BOH 109

BOH FOH Front of House Back of House 109

Future Food

APRIL 20, 2022

Food, Hospitality & Wellness ‘Places’ Transcending the Resources & Mining Village Work-Life Experience. Source: www.food-management.com. Source: Future Food. Health and safety are paramount in mining and resources sector but as with society in general, personnel ‘wellness’ has not always been at the forefront of consideration.

Hospitality 78

Hospitality Food Safety Front of House BOH 78

7 Shifts

NOVEMBER 16, 2021

However, servers are not the only ones who contribute to a guest's dining experience. This approach incentivizes servers to create a stellar experience for every party, as they directly benefit from any higher tips. Tip Pooling by FOH & BOH. Bartenders. Food runners. Hosts & hostesses. Now, they are eligible.

Tip Distribution 195

Tip Distribution FOH Front of House Restaurant Law 195

Modern Restaurant Management

MARCH 25, 2021

In the past, kitchens worked by a paper ticket system, which was handwritten by the waitstaff and passed to the back-of-house (BOH) staff. A KDS is a digital screen that relays information to your BOH, minimizing pain points by digitizing tickets. Order Views – This is how your BOH staff actually sees the information.

Management 88

Management Management BOH Front of House 88

Cheetah

JULY 1, 2021

In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. Is it fair towards customers? Many customers relate to the plight of service staff and are fine paying for what is clearly intended to supplement higher wages. This could lose you loyal customers. Know Your Product Costs.

Fine Dining 148

Fine Dining Customer Experience Front of House Customer Service 148

Cheetah

JULY 1, 2021

In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. Is it fair towards customers? Many customers relate to the plight of service staff and are fine paying for what is clearly intended to supplement higher wages. This could lose you loyal customers. Know Your Product Costs.

Fine Dining 148

Fine Dining Customer Experience Front of House Customer Service 148

Foodable

JANUARY 29, 2021

With innovations outside of BOH kitchen operations, new kiosk-style robotics are popping up everywhere, is tech able to preserve quality and experience? Kiosk-style robotics boasts technology like integration into third-party delivery, cost-saving automation, and precise consumer orders creating a custom experience.

Food Safety 103

Food Safety BOH Kitchen Safety Food Order 103

Modern Restaurant Management

SEPTEMBER 2, 2020

Outdoor dining is still top of mind as owners want to keep employees and customers safe and have questions about maintaining outdoor spaces in inclement weather. and BOH (including cooks, chefs, etc.). It’s also important to remember that guests still expect an experience. Set seating times. Contactless payment.

Outdoor 203

Outdoor Fine Dining Dine-in FOH 203

Lavu

MARCH 13, 2020

If customers are waiting in line for a table, you can take their drink orders as they wait, and even transfer their tab to their table once seated. For example, you can store your menu and its details on the module (like a phone, iPad, or tablet), permitting anyone on the floor to answer customer questions. An item is forgotten.

FOH 78

FOH Mobile Ordering BOH Front of House 78

The Restaurant Times

MARCH 14, 2022

As such, the ability to manage conflict is also an essential requirement for a restaurant manager to ensure that staff members cooperate with each other and create the best possible customer experience. . Typically, a restaurant’s operation can be categorized into two parts – front-of-house (FOH) and back-of-house (BOH).

Management 52

Management Management FOH BOH 52

Black Box Intelligence

SEPTEMBER 21, 2021

For our clients, we offer granular data on financials, consumers, customers and workforce, as well as competitive intelligence that they use to benchmark against the competition. At limited-service restaurants, customers order their food at a counter or drive-thru and pay before eating it. fewer BOH and 2.8 fewer FOH employees.

Fast Casual 89

Fast Casual Fine Dining BOH FOH 89

Next Restaurants

DECEMBER 18, 2020

In fact, “When searching for kitchen staff, only 30% of operators say they prefer someone from culinary school, while 95% indicate that BoH (Back of House) experience does impact their decision.” That diversity spans every facet of our lives, from family-life experiences to the classroom and our workplaces. Key Takeaways.

Education 102

Education BOH Food Truck Customer Service 102

Cheetah

DECEMBER 20, 2021

Quality supplies and quality staff are the two key factors that determine what kind of experience off-premises diners receive. And finally, parking for delivery services is crucial if your dishes are to reach customers while they are still warm and fresh. What to Consider When Comparing Ghost Kitchens. Reef Global.

Front of House 148

Front of House Food Supply Back of House Fine Dining 148

Rocket Fuel

MAY 1, 2023

This is likely due to upselling within first and third-party delivery apps and mark-ups intended to offset third-party delivery fees. Kiosk channel share rose 141% YoY: Kiosk sales hit an all-time high, reflecting consumer changes and a preference for a contact-free ordering experience.

Operations 52

Operations Guest Recovery Mobile Ordering Point of Sale 52

Modern Restaurant Management

FEBRUARY 15, 2024

The foundational strategy focuses on two pivotal elements: maintaining rigorous standards for commercial refrigeration and ensuring a robust plan to manage increased customer flow. Engineering a Resilient Cold Chain With escalating temperatures, the cold chain experiences incremental stress.

Kitchen Safety 117

Kitchen Safety Equipment Fine Dining Food Safety 117

Restaurant365

APRIL 19, 2022

Calculating your restaurant labor cost and sales for a specific period indicates how your employee labor hours are matching with customer demand. If your labor cost as a percentage of sales is currently at an impressive 27%, see if you can reduce that by 3% in the next year without diluting the customer experience.

Point of Sale 78

Point of Sale FOH Front of House Back of House 78